From Cooking Light Magazine, August 2006.
1 1/2 pounds boneless pork loin, cut into 1/2-inch cubes
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon olive oil, divided
1 cup diced red onion
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 orange bell pepper, cut into 1/2-inch pieces
3/4 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 teaspoon chopped fresh thyme
2 peeled baking potatoes, cut into 1/2-inch cubes (about 1 pound)
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
2 teaspoons chopped fresh flat-leaf parsley
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add pork to pan; cook 3 minutes or until lightly browned. Do this in two batches if necessary; my Dutch oven is big enough but you don't want to crowd the meat so much that it doesn't brown nicely. Remove from pan with a slotted spoon; keep warm.
Coat pan with cooking spray, if ncessary; add onion and bell peppers. Add wine to deglaze the pan, scraping to loosen browned bits. Return pork to pan. Add broth, thyme, potatoes, tomatoes, and bay leaf. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until pork is tender. Uncover and simmer 30 minutes or until sauce thickens. Discard bay leaf. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sprinkle with parsley before serving..
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